FREE BOOKS

Author's List




PREV.   NEXT  
|<   19   20   21   22   23   24   25   26   27   28   29   30   31   32   33   34   35   36   37   38   39   40   41   42   43  
44   45   46   47   48   49   50   51   52   53   54   55   56   57   58   59   60   61   62   63   64   65   66   67   68   >>   >|  
ook until thick, stirring constantly; season with cayenne and lemon-juice, and add half a can of shrimps chopped fine. Bring to the boil, pour over the fish, and serve. BAKED AND STUFFED BLACK BASS Mix together one cupful of bread-crumbs, two small onions chopped, two eggs well beaten, and cold water to moisten. Season with Worcestershire, tabasco and minced parsley. Stuff a bass with this [Page 48] mixture, rub with melted butter, and bake with a little boiling water, basting as required. BAKED BASS A LA NEWPORT Clean the fish, gash the top, season with salt and pepper, and cover with thin slices of salt pork. Pour a little boiling water into the pan and bake slowly, basting as required. Serve with the pork. Bacon may be used instead. BAKED BASS A LA MANHATTAN Butter a baking-dish, put in the cleansed fish, rub with melted butter, season with salt and pepper, and cover with thin slices of bacon and bread crumbs. Add a little boiling water and bake in a very hot oven, basting as required. BAKED BASS AND TOMATOES Select one large black bass or two small ones; clean the head and let it remain on the fish. Slice four tomatoes and cut in halves. Make a plain bread dressing; open the fish, rub the inside lightly with salt and soft butter; lay a thick layer of tomatoes in, then a layer of the bread dressing, alternating them until the fish is well stuffed; then bind with a tape. Lard the fish with strips of salt pork. Lay in a baking-pan, add one cupful of hot water [Page 49] and one tablespoonful of butter, and bake, basting often. In fifteen minutes take the pan out of the oven and spread the fish with a layer of thinly sliced tomatoes, seasoned with a sprinkling of salt, some melted butter, and a light sprinkling of grated cheese. Bake until the tomatoes are done, then carefully remove to a platter, taking off the tape first. Garnish with parsley and serve. BAKED BLACK BASS A LA BABETTE Clean the fish, salt it well, and put into a baking-pan with a cupful of water. Put lumps of butter on top, and season with salt, pepper, and minced parsley. Bake for an hour, basting often. Add a wineglassful of Sherry and a little catsup to the sauce remaining in the pan. Thicken with a teaspoonful of flour, rubbed smooth with a little cold water. BAKED FILLETS OF BASS Cut bass into small fillets, sprinkle with salt and pepper, put into a shallow pan, cover with buttered paper and bake for twelve minutes i
PREV.   NEXT  
|<   19   20   21   22   23   24   25   26   27   28   29   30   31   32   33   34   35   36   37   38   39   40   41   42   43  
44   45   46   47   48   49   50   51   52   53   54   55   56   57   58   59   60   61   62   63   64   65   66   67   68   >>   >|  



Top keywords:

butter

 

basting

 

pepper

 
season
 
tomatoes
 

melted

 
parsley
 

baking

 

required

 

boiling


cupful
 

minutes

 

chopped

 

crumbs

 

sprinkling

 
dressing
 

minced

 

slices

 

thinly

 
seasoned

sliced

 
spread
 

tablespoonful

 

stuffed

 

alternating

 

strips

 

fifteen

 
grated
 

rubbed

 

smooth


FILLETS

 

teaspoonful

 

remaining

 

Thicken

 

twelve

 

buttered

 

shallow

 

fillets

 

sprinkle

 

catsup


platter

 

taking

 

remove

 

carefully

 

Garnish

 

BABETTE

 
wineglassful
 

Sherry

 

cheese

 

NEWPORT